Puerto Rican-American Tostones
SNACKS
In Puerto Rico, the highest calling of the green plantain is the tostón: twice-fried, brutally smashed, and aggressively salted. It is a starchy, golden puck of pure satisfaction that behaves culinarily like a dense root vegetable, offering immense comfort without the fermentable load of wheat. The traditional double-fry sounds like a project, but mastering its fast, violent rhythm yields an elite, flare-proof snack in ten minutes flat. Served with a garlic-infused tweak on the island's iconic Mayoketchup, it is exactly what you want a weeknight to be.
Before you start
Peel the plantains.
Trim an inch off both ends, make three shallow slits lengthwise down the skin—careful not to cut deep into the flesh—and pry the tough exterior away with your thumbs.
Ingredients
- completely green plantains2 large
- neutral high-heat oil1/2 cup
- kosher salt1 tbsp
- warm water1 cup
- mayonnaise1/4 cup
- low-FODMAP ketchup2 tbsp
- garlic-infused olive oil1/2 tsp
Method
- 01
Whisk the Mayoketchup.
In a small bowl, thoroughly mix the mayonnaise, ketchup, and garlic-infused olive oil until a smooth, pale pink sauce forms, then set aside.
- 02
Blanch the plantains.
Heat the neutral oil in a heavy skillet over medium heat until shimmering, then fry the plantain rounds in a single layer for 3 to 4 minutes, flipping once, until softened but not browned.
- 03
Smash the plantains flat.
Transfer the softened rounds to a cutting board and use the bottom of a heavy glass or plate to press each piece into a flat, 1/4-inch thick disc.
- 04
Dip in saltwater and fry again.
Briefly dunk each flattened disc into a bowl of the warm water mixed with a teaspoon of the salt, shake off the excess, and carefully return to the hot oil for 1 minute per side until shatteringly crisp.
- 05
Drain and season aggressively.
Transfer the finished tostones to paper towels to drain, shower immediately with the remaining kosher salt while still glistening, and serve hot.
Notes
Why this swap? Garlic-infused oil for raw garlic.
Authentic Mayoketchup relies on raw garlic or garlic powder. Because garlic is a high-FODMAP bulb rich in water-soluble fructans, we replace it with garlic-infused oil. Fructans cannot dissolve into fat, meaning the oil captures the sharp essence of the garlic without the carbohydrates that trigger a flare. It is a brilliant chemical loophole.
Gut Irritant Warning: High Fat.
This is a richer dish—for some readers, the fat content of deep-frying itself can stimulate the gastrocolic reflex and act as a trigger, even when the FODMAP load is perfectly safe. Pair with a lighter side and stick to a smaller portion if your system is currently in high-alert mode.
Ripeness matters.
Your plantains must be rock-hard and completely green. If they are turning yellow, the starches have begun converting to fructose, which alters the FODMAP profile and will cause them to burn in the hot oil before crisping.